Sweet Corn Zucchini And Tomatoes With Bulgur Recipes
Grain salads are ready in a flash and substantial without weighing you down-a perfect choice for lunch. This colorful tumble of tomatoes, corn, and squash invites improvisation: Swap red quinoa or brown basmati rice (cooked and cooled) for the bulgur, and fold in anything delicate and leafy in place of the arugula and radish sprouts.
Recipe From marthastewart.com
Provided by Sarah Copeland
Categories Food & Cooking Salad Recipes
Time 35m
Yield Serves 4 to 6
Number Of Ingredients 12
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From themom100.com
Aug 3, 2018 Total: 55 mins Servings: 12 People A great grain and vegetable salad for all kinds of occasions.
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Aug 3, 2018 Total: 55 mins Servings: 12 People A great grain and vegetable salad for all kinds of occasions.
5/5 (2)
Category Salad, Side Dish
Cuisine American, Mediterranean, Middle Eastern
Total Time 55 mins
- Place the bulgur in a medium sized bowl. Bring the water to a boil in a saucepan, stir in the 1 teaspoon salt, and pour the boiling water over the bulgur and let it sit for 30 minutes, until tender but still with a nice firmness. Drain well in a fine-mesh sieve, and return to the bowl.
- In a small container add the zet and juice of the orange, olive oil, and pepper. Shake to combine. Pour the dressing over the bulgur and stir to thoroughly combine.
- Add the zucchini, tomatoes, onion, and parsley to the bulgur and toss to combine. Taste and adjust seasonings as needed. Serve at room temperature or chilled.
ROASTED ZUCCHINI, CORN AND BULGUR SALAD - DELISH KNOWLEDGE
From delishknowledge.com
Jul 10, 2017 Toss the sliced zucchini with remaining 1/2 tablespoon olive oil and a pinch of salt and pepper, then place in a single layer on a …
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Jul 10, 2017 Toss the sliced zucchini with remaining 1/2 tablespoon olive oil and a pinch of salt and pepper, then place in a single layer on a …
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- Place bulgur wheat and 2 cups water in a medium size pot and bring to a boil. Reduce heat to low, cover and simmer until bulgur is tender and cooked through. Remove from heat and cool.
- Preheat the oven to 425 degrees F. Toss the corn kernels with 1/2 tablespoon olive oil and a pinch of salt and pepper, then place in a single layer on a baking sheet. Toss the sliced zucchini with remaining 1/2 tablespoon olive oil and a pinch of salt and pepper, then place in a single layer on a baking sheet. Roast until tender, 20-25 minutes.
- Place the cooked bulgur, roasted zucchini and corn in a large bowl. Add in the halved cherry tomatoes, olive oil, lemon zest, juice, mint, paprika and salt and pepper. Toss well until combined, season to taste as needed.
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From cooking.nytimes.com
Salt and pepper; 3 tablespoons extra virgin olive oil, or 2 tablespoons oil and 1 tablespoon butter; 1 cup corn kernels (from 2 or 3 ears); 1 cup diced zucchini or summer squash (from 2 or 3 small vegetables); 1 medium …
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Salt and pepper; 3 tablespoons extra virgin olive oil, or 2 tablespoons oil and 1 tablespoon butter; 1 cup corn kernels (from 2 or 3 ears); 1 cup diced zucchini or summer squash (from 2 or 3 small vegetables); 1 medium …
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Jun 27, 2017 Heat oil in a large nonstick skillet over medium-high heat. Add the onion and garlic. Sauté about 3 minutes until soft. Add zucchini and corn; sauté another 3 minutes until just crisp-tender. Remove from …
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Step 1. Heat oil in a large straight-sided skillet over medium-high. Add shallots and zucchini; season with salt and pepper. Cook, stirring occasionally, until tender and golden-brown in places, 5 to 7 minutes. …
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Step 1. Heat oil in a large straight-sided skillet over medium-high. Add shallots and zucchini; season with salt and pepper. Cook, stirring occasionally, until tender and golden-brown in places, 5 to 7 minutes. …
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ZUCCHINI, TOMATO AND BULGUR SALAD RECIPE
From cooking.nytimes.com
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From pinterest.co.uk
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This colorful tumble of tomatoes, corn, and squash invites improvisation: Swap red quinoa or brown basmati rice (cooked and cooled) for the bulgur, and fold in anything delicate …
See details
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